I just tried a new buttercream that called for cornstarch. The recipe is basically 1 c shortening mix with 1/2 cup hot coffee mixed and 1/4 c cornstarch then add the PS. It came out ok. My son loves it and it is not tooo sweet and not tooo greasy. Now it has been a few hours and I have in a bowl. It look like a big blop or a thick paste (if you know what I mean). I think I will have to rewhip it when I an ready to decorate the cake tomorrow.

Do any one use cornstarch in their buttercream or what does the cornstarch do?

The buttercream taste much better than the rest I have tried it just that it look weird. I am going try WASC buttercream next. I am in search for that right buttercream.

Someone, anyone?

Always use it! It works beautifully

I use it all the time. Works great. Check out my recipe: http://www.cakecentral.com/cake_recipe-2523-0-Julies-Less-Sweet-Buttercream-Frosting.html

Instead of the flour, I use cornstarch.

Never knew about adding flour or cornstarch to bc. Is there an advantage to it or does it just make it less sweet? How does it hold up in heat? Does it need to be fridgerated? Rewhipped?

Sorry for all of the questions.

Makes it less sweet. I always re-whip my frosting before putting it on a cake anyway so I'm not sure if it actually would need it. I don't think so.

does it hold up well in heat and humidity?